Houston Jason - Vegetable bliss: simple seed-to-table inspiration

Vegetable Bliss Simple Seed-to-Table Inspiration JULIE SOCHACKI Graphics by Jason Houston Copyright 2012 Julie Sochacki, Jason Houston All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews. ISBN: 978-1-4525-5426-6 (sc) ISBN: 978-1-4525-5425-9 (e) Library of Congress Control Number: 2012910248 Balboa Press books may be ordered through booksellers or by contacting: Balboa Press A Division of Hay House 1663 Liberty Drive Bloomington, IN 47403 www.balboapress.com 1-(877) 407-4847 Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them. The author of this book does not dispense medical advice or prescribe the use of any technique as a form of treatment for physical, emotional, or medical problems without the advice of a physician, either directly or indirectly. The intent of the author is only to offer information of a general nature to help you in your quest for emotional and spiritual well-being.

In the event you use any of the information in this book for yourself, which is your constitutional right, the author and the publisher assume no responsibility for your actions. Balboa Press rev. date: 06/29/2012 Contents Simple Solutions
Fast, fresh, fantastic ways to use your veggies now! For community supported farmers and their members.
Thank you for up-holding the highest vision of a local and
sustainable food system and actually living it on a daily basis. I wake up each morning torn between a desire
to save the world and a desire to savor the world.
This makes it very hard to plan the day. E. B.

White These recipes call for simplicity and intuition, so please make them your own. They are the basis for many variations. Although in their current form they are plant-based, as the cook your dietary and taste preferences will guide you to add dairy, wheat, and animal protein when appropriate. In a world of fast food and quick-paced lifestyles, these recipes ask you to slow down, listen to your senses, and create delicious vegetable dishes without heavy sauces, complicated ingredients or several, difficult steps. Instead, the vegetables in this book are prepared simply and deliciously, letting the flavors of the vegetables shine through and allowing you to savor them in their natural beauty. Simple and fresh cooking starts with maximizing the deep flavors of the vegetables with simple ingredients such as lemons, limes, fresh herbs, garlic, ginger, extra virgin olive oil, nut oils and sea salt, just to name a few.

The recipes in Vegetable Bliss use these ingredients with delicious results. The bliss is found in the slowing down. Visiting a local farm or working your own garden, returning to your kitchen with a basket of local, fresh veggies, and preparing them simply to share with others reconnects us to our roots, to our Mother Earth and to our community. Our vegetable gardens and local farms hold the keys to our health. The vitamins, minerals and nutrients found in freshly grown vegetables cant be matched through alternative means, so please join me on a culinary adventure, as you prepare simple and delicious vegetable recipes all year long. Share your veggie creations and spread the word that vegetables are one of our greatest blessings! Wishing you a life filled with simple pleasures, Julie Sochacki Thank you to Lerae Gidyk for getting me to this place of magic and miracles where all of my dreams come true.

Thank you to Jason Houston, a creative genius and incredible photographer. Meeting him eight years ago was a blessing and working with him is a breeze. Thanks to all of the farms for constantly sending me tips and ideas. I am grateful for you all! Thank you to Katrina Kenison whose brilliant and authentic writings allowed me to slow down and enjoy all of those ordinary days and to Cheryl Richardson who introduced me to the importance of self-care and to the power of grace in my life. Thank you to all of the women (too many to name, but you know who you are wink) who have inspired me along my path. Thank you to my mother, grandmother and aunts for instilling a love of cooking in me at a young age.

Thank you to my father for introducing me to the beauty, wonder and magnificence of nature. Thank you to Chris, Brandon and Sean, my three loves. Simple Solutions
Fast, fresh, fantastic ways to use your veggies now! Community farms from across the United States joined together to share their best veggie tips. Many vegetables are listed along with quick and delicious recipes and ideas of what you can do with your veggies NOW! ENJOYING EVERY LAST BITE
Before you bring in the new veggies, use the veggies in your fridge. Try doing this with the end of your weekly share: If you want to crisp up cucumbers, summer squash, carrots or other root veggies, simply put them in a bowl of cold water in the fridge for a couple hours. Avalon Acres Farms Hohenwald, Tennessee What do you do with left-over veggies? GRATE! Grate veggies in soups, stews, stir-fries, and quick pasta or rice dishes.

BLEND! Blend them in a smoothie. Make pesto. PUREE! Pour pureed squash, cauliflower or broccoli into soup to thicken it! WRAP! Mix veggies with a light vinaigrette and wrap them in a corn tortilla or other wrap. JULIENNE! Julienne veggies, coat with olive oil and sea salt, bake at 400 degrees F until crisp. PICKLE! Preserve the harvest and pickle extra veggies. Asparagus Blanch and pair with a dipping sauce such as a pesto for a quick snack.

Create a delicious soup such as creamy asparagus soup or add chopped to any veggie soup. Grill and add to a salad! The absolute best way to prepare asparagus is to roast it. Cut the ends off and lay them in a single layer on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper if you like. Put in a 400 degree F oven for about 7-10 minutes until tender when pierced with a fork. Amazing! Crazy Boy Farm Rush City, Minnesota Beets Boil, peel, cool and mix with chopped red onion and vinaigrette.

Roast with sweet potatoes and leeks for a substantial and colorful side dish. Freshly dug beets will keep for monthsnot washedin the refrigerator. The flavor of beets varies with age and size, almost more than for any other vegetable. Very young ones, especially thinnings from a row, can be eaten, greens and all, with their well-scrubbed skins left on after cookingroasted, sauted or grilled. Easy Sauted Beet Greens: Cut leaves from stalks and slice into 1/4-inch strips. Saut 3 packed cups of strips in 2 tablespoons of walnut oil.

For 1 to 2 minutes, stir with a wooden spoon, scraping the strips against the bottom and sides of the skillet. Turn heat to low and cook for 5 minutes. Serve with a splash of sherry or cider vinegar. Lakes and Valley CSA Park Rapids, Minnesota Every year during week two Birds Haven Farms in Ohio has the Great Beet Challenge. There are always foods new CSA members think they hate or remember from childhood. Most common is the pickled beet from their childhood! The farm gives the following recipe and tells every member they MUST try itjust once!! The members always come back and realize they LOVE beets and are more willing to try all future vegetables.